Guest Author - Terri Perkins Fulton

I always look forward to making this on a winter weekend. The recipe is adapted from one by Jim Fobel that appeared in the January 1999 issue of Bon Appetit.

Serves 4

1/2 pound poblano chiles, roasted, peeled, seeded and coarsely chopped
1 tablespoon olive oil
2 1/4 cups fresh or frozen corn kernels
1 to 2 jalapeno chiles, seeded and chopped
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
8 ounces diced Mexican-style tomatoes, drained, 1/4 cup liquid reserved
1/3 cup sliced green onions
1/4 cup chopped cilantro

1 1-pound butternut squash, halved lengthwise, peeled, seeded, cut
into 1/2-inch thick slices
2 cups packaged shredded Mexican blend cheese

3 1/2 cups water
3/4 teaspoon salt
1 cup yellow cornmeal
1/2 cup plain yogurt
1 tomato, sliced

Heat oil in heavy skillet over medium-high heat. Add corn and cook until beginning to brown, about 5 minutes. Add jalapenos, garlic and spices. Saute 2 minutes. Remove from heat. Mix in poblano chiles, tomatoes, 1/4 cup reserved juice from tomatoes, green onions and cilantro. Season with salt and pepper.

Preheat oven to 350 degrees. Lightly oil 9x9x2-inch glass baking dish. Combine 2 1/2 cups water and 3/4 teaspoon salt in heavy saucepan and bring to boil. Combine cornmeal and remaining 1 cup water in bowl. Gradually whisk mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes. Remove from heat and stir in yogurt and 1/2 cup cheese.

Spread 2/3 of cornmeal over bottom of prepared dish. Arrange squash over cornmeal. Sprinkle with salt and pepper. Sprinkle 1 cup remaining cheese over. Spoon corn-chile mixture evenly over cheese. Spread remaining cornmeal evenly over corn-chile mixture. Arrange tomato slices on top and sprinkle remaining 1/2 cup cheese over casserole.

Bake casserole uncovered until squash is tender, and top is golden, about 1 hour. Let casserole stand 15 minutes and serve.